• Halve, peel and finely chop the onion.
• Peel and grate the ginger (use a teaspoon to scrape away the peel). 
• Trim the carrot and quarter lengthways. Chop into 1cm chunks.
• Drain and rinse the lentils in a sieve.
• Stir the coconut milk (or shake the packet) to dissolve any lumps.

• Place a large pot over high heat with a good glug of oil.
• Pat the tofu dry with kitchen paper and cut into cubes about 2cm thick. 
• Toss the tofu with half the tandoori spice mix and a drizzle of oil.
• Fry the tofu until golden, 6-8 mins. Season with salt and pepper. 
• Once cooked, remove from the pot and set aside.

• Return the pot to medium heat with a drizzle of oil.
• Once hot, fry the onion, ginger and carrot until softened, 2-3 mins.
• Add the korma paste and remaining tandoori spice mix. Stir well and cook for another 2 mins.
• Add the coconut milk, 75ml water (per 2P) and stock to the pot then bring to the boil.

• Add the lentils to the pot, season with salt and pepper and cook the dahl, covered, 8-10 mins.
• Halfway through cooking, add the spinach, stirring until wilted.

TIP: Loosen the dahl with a splash of water if it gets too dry.

• Meanwhile, finely chop the coriander (stalks and all).
• Juice the lime.
• When everything is almost ready, stir the tofu into the dahl.

• Just before serving, stir the coated tofu through the dahl. 
• Divide your fragrant spinach and tofu dahl between bowls.
• Finish with a sprinkling of coriander and lime juice to taste.